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Beef and Asparagus Saddlebags


Serves 6-8

Rustle up this easy appetizer for a small group or a crowd. Thin slices of roast beef wrap around asparagus spears and a savory cream cheese filling, tied with a chive string.

8oz. package cream cheese, softened
2 tablespoon prepared horseradish
1/4 cup cooked, finely crumbled bacon
2 tablespoon finely chopped fresh parsley
2 pounds roasted beef tenderloin, in 24 thin slices
24 thin asparagus spears, cooked crisp-tender trimmed 3 inches
24 long chive stems, blanched and cooled

In a small bowl, mix together the cream cheese, horseradish, bacon, and parsley. Set aside. Lay the slices of beef tenderloin out on a waxed paper surface.

Spread each slice with a little of the cream cheese mixture. Place an asparagus spear in the middle of each slice. Roll each slice up and tie together with a chive stem. Chill, covered, until time to serve.





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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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